Denatured Whey Protein Composition with CMP for Low Viscosity
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Solution Overview
Problem
Existing denatured whey protein compositions for high protein dairy products often result in higher viscosity and dryness, and do not effectively utilize caseinomacropeptide (CMP) for improved emulsifying properties.
Innovation Solution
A denatured whey protein composition with a total protein content of at least 60% on a dry weight basis, containing insoluble whey protein particles with a particle size of 1-10 microns, and a significant amount of CMP (at least 10% relative to the total protein) to reduce viscosity and enhance flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If traditional denatured whey protein compositions are used to produce high protein dairy products, then high protein content is achieved, but the products exhibit higher viscosity and dryness
Solution Approach 1:
The patent applies parameter changes by controlling the particle size of insoluble whey protein particles to specifically 1-10 microns and maintaining CMP content at at least 10% of total protein. These parameter specifications resolve the contradiction by optimizing the physical and chemical properties to achieve high protein content (at least 60% dry weight) while minimizing viscosity and dryness through the specific particle size range and CMP preservation
Solution Approach 2:
The patent uses composite materials by combining insoluble whey protein particles with caseinomacropeptide (CMP) in a specific composition ratio. The composite structure consists of protein particles with embedded or associated CMP, creating a material that simultaneously provides high protein content while the CMP component specifically addresses the viscosity and dryness issues through its emulsifying and texturizing properties
2Ease of manufacture
If CMP is not adequately preserved in denatured whey protein compositions, then production process is simpler, but emulsifying properties and flavor are compromised
Solution Approach 1:
The patent applies preliminary action by preserving CMP during the whey protein denaturation and microparticulation process through controlled heating conditions (70-160°C) and pH management (pH 5-8). This preliminary preservation of CMP during manufacturing ensures that the emulsifying properties are maintained in the final product without requiring additional post-processing steps to add CMP separately
Solution Approach 2:
The patent uses parameter changes by optimizing the heating temperature range (70-160°C) and pH range (5-8) during processing to prevent CMP degradation while still achieving adequate protein denaturation. These controlled parameter changes allow the manufacturing process to be relatively simple while simultaneously preserving the functional properties of CMP for emulsification
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The composition achieves lower viscosity, a more milky flavor, and improved emulsifying properties compared to prior art, while maintaining a high protein content.
Implementation Method 1
heating a whey protein solution having a neutral to acidic pH to a protein denaturing temperature whereby whey protein gel is formed
Implementation Method 2
heating said solution to a temperature in the range of 70-160 degrees C. and keeping the temperature of the solution within this range for sufficient time to form insoluble whey protein microparticles
Implementation Method 3
subjecting the gel to high shear conditions so as to convert the gel to microparticles
Implementation Method 4
at least step b) involves subjecting the solution to mechanical shear
Implementation Method 5
optionally, cooling the heat-treated solution
Data Source
AI summary
The present invention pertains to a new type of CMP-containing, high protein denatured whey protein compositions and to a method of producing them. The invention furthermore pertains to products containing the high protein denatured whey protein compositions, particularly high protein, acidified dairy products, and additional uses of the denatured whey protein compositions.